Crispy Baked Chicken Schnitzel

Why You’ll Love This Recipe

This baked chicken schnitzel offers the same satisfying crispiness as traditional schnitzel—without the mess or extra calories from frying. It’s simple to make, uses pantry staples, and bakes up beautifully in the oven. Serve it with lemon wedges, mashed potatoes, or a crisp salad for a comforting, well-balanced meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• All-purpose flour
• Eggs
• Panko breadcrumbs
• Regular breadcrumbs (optional, for extra coating)
• Garlic powder
• Paprika
• Salt and pepper
• Olive oil spray or melted butter
• Optional: lemon wedges, chopped parsley for garnish

Directions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Slice each chicken breast horizontally to create thinner cutlets, or pound to even thickness.
3. Prepare a dredging station with three shallow dishes:
   • One with flour seasoned with salt and pepper
   • One with beaten eggs
   • One with a mix of Panko breadcrumbs, garlic powder, paprika, and a little salt
4. Dredge each chicken piece in flour, then egg, then the breadcrumb mixture, pressing firmly to coat.
5. Place coated chicken on the prepared baking sheet. Lightly spray the tops with olive oil or drizzle with melted butter for added crispiness.
6. Bake for 20–25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F).
7. Let rest for a few minutes before serving. Garnish with lemon wedges and parsley if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Spicy version: Add cayenne pepper or chili flakes to the breadcrumb mixture.
• Herb crust: Mix in dried thyme, oregano, or parsley with the breadcrumbs.
• Gluten-free: Use gluten-free flour and breadcrumbs.
• Cheesy crust: Add grated Parmesan to the breadcrumb mixture for extra flavor.
• Air fryer method: Cook at 400°F for 12–15 minutes, flipping halfway, for extra crispiness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F for 10–12 minutes to maintain crispiness.
Avoid microwaving as it may soften the crust.
To freeze, place fully baked schnitzels in a freezer-safe container for up to 2 months. Reheat from frozen in the oven at 400°F until hot and crisp.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs work well and remain juicy when baked.

How do I get the schnitzel extra crispy?

Use Panko breadcrumbs, spray with oil before baking, and bake at high heat.

Can I make this ahead of time?

You can bread the chicken and refrigerate it up to 8 hours ahead. Bake just before serving.

Do I need to flip the schnitzel while baking?

Yes, flipping halfway through ensures both sides get evenly crispy.

What’s the difference between regular and Panko breadcrumbs?

Panko crumbs are lighter and crispier, ideal for baked recipes that need crunch.

What sides go well with chicken schnitzel?

Mashed potatoes, roasted veggies, cucumber salad, or a lemon-dressed arugula salad pair perfectly.

Can I freeze unbaked schnitzel?

Yes, freeze after breading but before baking. Bake from frozen, adding 5–10 minutes to the time.

Is this healthier than traditional schnitzel?

Yes, baking uses far less oil than pan-frying, making it a lighter option with the same crunch.

Can I use a wire rack on the baking sheet?

Absolutely. It helps the air circulate and crisps both sides evenly without flipping.

What sauces go well with this?

Serve with lemon wedges, honey mustard, garlic aioli, or even a light mushroom gravy.

Conclusion

Crispy Baked Chicken Schnitzel is a satisfying and healthier alternative to the fried classic, delivering all the crunch and flavor you crave with less effort and oil. It’s an easy weeknight dinner that feels special, and with simple ingredients and foolproof baking, it’s sure to become a go-to favorite in your kitchen.

Crispy Baked Chicken Schnitzel

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy Baked Chicken Schnitzel is a healthier, oven-baked version of the classic dish, featuring tender chicken coated in golden, seasoned breadcrumbs. It delivers all the crunch and flavor of traditional schnitzel with less oil and mess.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: European
• Diet: Low Fat

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Panko breadcrumbs
• 1/4 cup regular breadcrumbs (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Olive oil spray or 2 tablespoons melted butter
• Optional: lemon wedges, chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Slice each chicken breast horizontally to create thinner cutlets, or pound to even thickness.
3. Set up a dredging station with three shallow bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of Panko breadcrumbs, garlic powder, paprika, and a pinch of salt.
4. Dredge each piece of chicken in flour, then egg, then breadcrumb mixture, pressing to coat well.
5. Place chicken on the prepared baking sheet. Lightly spray tops with olive oil or drizzle with melted butter.
6. Bake for 20–25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
7. Let rest for a few minutes before serving. Garnish with lemon wedges and chopped parsley if desired.

Notes

• Add cayenne or chili flakes to breadcrumbs for a spicy version.
• Mix in dried herbs or Parmesan for extra flavor in the crust.
• Use gluten-free flour and breadcrumbs for a gluten-free option.
• Air fryer method: cook at 400°F for 12–15 minutes, flipping halfway.
• Reheat in the oven to retain crispiness—avoid microwaving.

Nutrition

• Serving Size: 1 schnitzel
• Calories: 360
• Sugar: 1g
• Sodium: 480mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 34g
• Cholesterol: 135mg